"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

SALSA Recipe

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This recipe for SALSA, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Thursday, June 11, 2009


1 - 8 oz. can tomato sauce
1 - 7 3/4 oz. mexican hot tomato sauce
8 oz. water
1 - 4 oz. can jalapenos (diced - liquid included)
1 bunch green onions (finely sliced)
1 bunch cilantro leaves (finely chopped)
2-3 oz. garlic (minced) or 5-6 cloves
1 tsp. coriander
2-3 tsp. salt
1 fresh lemon (juiced)
1 fresh lime (juiced)
9 large roma tomatoes (finely diced)

(can use 5 large regular tomatoes)

Mix all ingredients together. Refrigerate - will keep about two weeks and makes about 2 quarts.
Note: I only use part of the can of jalapenos so it isn't so hot.




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